Chicken and Ravioli

After a great vacation away in the mountains, it is time to get back to reality.  A quick dinner this week that is filling, healthy and quick.

  • Cut a 5oz chicken breast diagonally into 1oz portions.

Raw Chicken Breast

  • Salt & pepper both sides add a sprinkle of Italian seasoning then dredge in flour
  • Heat 4 Tbsp. oil in a heavy bottomed pot – cook chicken about 1.5 minutes per side, put aside to drain
  • To the little remaining oil in the pot, cook 3 smashed garlic cloves until brown then remove. Heat up your favorite tomato based sauce. (I always keep extra in the fridge or freezer for quick meals.) Place the chicken on the sauce to cook the chicken fully.
  • In another pot cook your Ravioli to al dente when done drain and place in the pot with the sauce and the chicken.

Chicken and Ravioli

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Plate them up and enjoy!

Turkey Burger and Broccoli Slaw

My in-laws were coming over to help finish up the bathroom remodeling and I wanted to make something for dinner that was different from anything I have ever made for them. (This has become a personal challenge.) So off to the kitchen I went to see what I could do.

So we had some ground turkey meat in the fridge. Lately, my wife has been eating more poultry because she doesn’t want too much beef. So tonight was going to be turkey burgers. Now what to do about a side dish. I found some broccoli stems left over from a chicken and pasta dish I had made earlier in the week. There was also carrots and red onions. Looks like we were making a vegetable slaw.

Ingredients:

  • Burgers
    • 2 lbs ground turkey
    • 2 Tbsp garlic, minced
    • 3 Tbsp Italian seasoning
    • 2 Tbsp salt
    • 1.5 Tbsp fresh cracked pepper
    • Onion buns
    • 4 slices smoked Gouda
    • Lettuce
    • 4 large slices of roasted red peppers (same recipe as my earlier post on March 30, 2013)
  • Slaw
    • 1/2 lb Broccoli stems, thinly sliced
    • 3 medium Carrots, grated
    • 1/2 medium Red onions, finely diced
    • 3/4 cup Mayo
    • 1 tsp Lemon juice

I took the ground turkey and mixed it the garlic, Italian seasoning, salt and pepper. Be careful not to over-mix as this can dry out the turkey.

I then portioned the burgers into 8 oz patties, making sure to form them into disks. I pushed in the center so that when it cooks it would prevent the meat from turning too much into a ball. I wrapped them with plastic wrap and placed them in the fridge.

Now to prep the slaw. In a bowl I mixed together the mayo, lemon juice, salt and pepper. Mix in the broccoli, carrots, and red onions. Cover and place in the fridge.

When it was close to eating time, I pulled out all the ingredients and prepped my workstation.

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Ingredients prepped next to the grill. It was night, so it was dark out.

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Grilling the turkey burgers and roasted red peppers.

  • Grill the burgers, about 8 minutes per side. Make sure the internal temperature reaches 165F.
  • Place on the roasted red pepper and smoked Gouda.
  • Place the roasted red peppers on the grill to put a slight char on them.
  • Place lettuce on the onions buns and top with the burger, roasted red pepper and smoked Gouda.
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Make the burger. No condiments necessary.

Served with the broccoli slaw, this burger was a big hit.

import pics from phone 050813 041 Try something different for the summer!

Stuffed Chicken Breast

Chicken can get boring, sometimes doing something completely different can add some variety.

You can stuff chicken breasts with any of your favorite ingredients.

Fresh roasted red peppers offer a great flavor to this particular dish.

Ingredients:

  • 4 chicken breast, about 5 oz each
  • 8 large slices of roasted red peppers (From recipe posted March 30, 2013.)
  • 2 tbsp garlic, chopped
  • 1 cup Mozzarella cheese, shredded
  • 10 Basil leaves chiffonade
  • 1 cup breadcrumbs, seasoned

Steps:

  • Take the chicken breast and butterfly it. To do that, cut it in half horizontally. Do not cut all the way through. Leave at least on end attached.

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  • Season the chicken breast with salt and pepper.
  • Add the garlic to the chicken breasts.
  • Layer in the roasted red peppers, basil and mozzarella.

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  • Fold the chicken back together, like a sandwich.
  • Carefully coat both sides of the chicken with the seasoned breadcrumbs.

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  • Preheat a heavy bottom pan on medium low heat with oil. I used a Mediterranean oil, which was a mixture of olive oil and canola oil.
  • Cook the chicken on medium low heat until golden brown.
    • Because the chicken was thinly cut, each side should only take 4-6 minutes.

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  • Flip the chicken over and cook the other side to a golden brown.

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  • Serve with some of your favorite pasta. Here I tossed the pasta with garlic, Parmesan cheese, cream and black pepper.

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Enjoy!

Chicken, Broccoli and Rigatoni

For a quick meal at night we usually will do Chicken and Broccoli.

  • Boil pasta until al dente.
  • Drain and shock with cold water.
  • Set aside.

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  • Season a cup of flour with salt and pepper.

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  • Chicken breast
    • Cut into 1 inch pieces
    • Season with:
      • Garlic Powder, about 1 tbsp
      • Salt
      • Pepper

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  • Oil
    • 3/4 cup vegetable oil heated in a heavy bottom pan to approximately to 350F.
  • Set up your station so you can quickly batch fry the chicken.

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  • How to test if the oil is ready?
    • Place 1 piece of floured chicken in the oil, if it sizzles, the oil is hot enough. If not, then let the oil heat up further.

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  • Take the chicken and dredge each piece in the seasoned flour mixture.
  • Place the floured chicken in the hot oil. Make sure not to crowd the pan.
  • Cook until the flour is a light golden brown on each side.

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  • Remove from the pan and place on a paper towel to remove excess oil.
  • Continue until all the chicken has been cooked.

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  • Broccoli
    • Cut up broccoli into 1 inch pieces.
    • Saute the broccoli in large pan with 1 tbsp of olive oil, until softened.
  • Deglaze pan with 1 cup 1/2-and-1/2.

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  • Add and mix in the chicken and bring sauce to a boil. The flour on the chicken will help thicken the sauce.
  • Add 4-6 ounces of parmigiano reggiano cheese, stir into the mixture.

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  • Add pasta.
  • Cook for an extra 2 minutes to heat the pasta.

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  • Sprinkle with a little more cheese.
  • Dinner is ready.

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